Easy Homemade Indian-Style Vegetarian Fried Rice Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Indian-Style Vegetarian Fried Rice here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Indian-Style Vegetarian Fried Rice is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Indian-Style Vegetarian Fried Rice is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Indian-Style Vegetarian Fried Rice Recipe
- 3 cup basmati rice, uncooked
- 3 tbsp coconut oil
- 2 large carrots, diced
- 1 tbsp black mustard seed
- 1/2 cup peanuts
- 1/2 cup cashew nuts, bits and halves
- 1/2 cup moong dal
- 1/2 cup desi channa dal
- 3 Indian red chilis, dried and broken up
- 2 medium Indian green chilis
- 2 small Indian green chilis
- 2 tsp salt
- 1 handful curry leaves, chiffonade
- 1 tbsp turmeric
- 1/2 tsp cumin seeds
- 1/2 tsp ground ginger
- 1 tbsp asafoetida
- 1 tsp cardamon pods, green and bruised
- 2 tbsp ghee
- 1 cup green peas
- 2 handfuls cilantro, chopped
How To Make Easy Homemade Indian-Style Vegetarian Fried Rice Recipe
OK, cook the basmati rice. It's two to 1, people. Two cups water for every cup of basmati. So, 3 cups rice means 6 cups water, equaling 6 cups cooked. Set aside in open air to cool and dry a bit.
Melt the 3 tablespoons of coconut oil into a large wok on low. If you don't have one, you should get one as it is super versatile pan.
Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little.
Ok, now toss in the nuts and dals. Let those toast (not burn; be careful) stirring intermittently another 5 minutes, and then toss in the chilis and salt.
Now let's make it interesting and add the curry leaves, turmeric, cumin, ginger, asafoetida, and bruised green cardamon. Note: Curry powder is a totally different thing; don't use it here. Also Note: Cardamon pods are barely edible, so you may want to pick them out after they've simmered a while, if that's the way you roll. Simmer for a couple of minutes.
Now add in the ghee and peas and simmer for another 3 minutes or so.
Mix in the rice! Try to get it mixed thoroughly with gentle hands and only as much as necessary. You aren't out to make rice paste.
Now add in the cilantro (gentle hands), add more salt as needed to taste, and serve. Note: In fried rice, salt has a way of taking a few minutes to really bloom. As such, you may accidentally add more salt when you should have waited a moment for it to integrate, thereby making it salty. Don't be that guy; be patient.
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